Lazeez Asian Cuisine Chicken Tikka

Note to self: Chicken tikka is a total classic when it comes to Pakistani BBQ food. It’s traditionally marinated over night in yogurt and spices and then grilled in a tandoor (clay oven). Since most of us don’t have a tandoor just laying around this recipe is adapted so it can be grilled or even baked in the oven! The grill will give it a beautiful red and charred color on top and infuse it with a deep smoky flavor. But if you’re like me and don’t happen to have space for a charcoal grill you can still bake it in the oven and then turn the broiler on to mimic the grilled look.

Important notes, the yogurt is essential to the marinade so don’t skip out on it! It really helps tenderize the chicken and infuse it with moisture so it doesn’t get dry. Another technique to help keep the chicken juicy and tender is to make slits in the raw chicken so the brine and marinade can infuse the chicken from the inside. The longer it’s in the marinade the deeper the flavor will be, so I suggest leaving it in the fridge overnight.

You can serve it alongside kabobs, biryani, or even eat it as it is and dip it in some raita (yogurt chutney). Definitely give this a shot! It’s a total must!

Ingredients:

Brine:

4 chicken thigh and leg pieces

⅛ cup vinegar

⅛ cup lemon juice

3 tbsp salt

Enough water to cover the chicken

Marinade:

½ cup plain yogurt

¼ cup canola oil

1 tbsp vinegar

1 tbsp lemon juice

½ tbsp minced garlic

1 packet of Foodjabi x Lazeez Asian Cuisine spice mix

20-25 drops red food coloring (optional)

Directions:

Take the chicken thigh and leg pieces and use a sharp knife to make 3-4 slits on the top and bottom. (This will help bring moisture to the inside of the chicken and help infuse the marinade)

In a medium bowl place ⅛ cup vinegar, ⅛ cup lemon juice, 3 tbsp salt, 4 chicken thigh and leg pieces and fill to the top with water.